No-Bake Keto Strawberry Cheesecake Recipe

Craving a rich and creamy dessert that doesn’t require turning on the oven? Meet your new favorite treat: No-Bake Keto Strawberry Cheesecake. This delightful dessert is perfect for those on a keto diet, but honestly, it’s so good that anyone will love it! Imagine a silky cheesecake layer bursting with strawberry flavor sitting on a buttery, low-carb crust—all without the guilt.

In this blog post, I'll guide you through each step of making this easy no-bake keto dessert. Plus, I’ll share some personal tips and answer common questions to ensure your cheesecake turns out perfectly every time. Let’s dive in!

Why You’ll Love This Recipe

No Oven Needed: Perfect for warm days or when you don’t feel like baking.
Low-Carb & Keto-Friendly: Satisfies your sweet tooth without spiking blood sugar.
Simple Ingredients: Everything you need is likely already in your keto pantry.
Versatile: Can be customized with other low-carb fruits like blueberries or raspberries.

Ingredients

For the Crust:

1 ½ cups almond flour
3 tbsp melted butter
2 tbsp powdered erythritol (or preferred keto sweetener)
1 tsp vanilla extract

For the Cheesecake Filling:

16 oz cream cheese (softened)
½ cup powdered erythritol
1 tsp vanilla extract
½ cup heavy whipping cream (chilled)
½ cup fresh strawberries (blended into a puree)

For the Strawberry Topping:

½ cup fresh strawberries (sliced)
2 tbsp powdered erythritol
1 tsp lemon juice

Step-by-Step Instructions

Step 1: Prepare the Crust

In a medium-sized bowl, mix the almond flour, melted butter, powdered erythritol, and vanilla extract until it forms a crumbly, dough-like consistency.
Press the mixture evenly into the bottom of a springform pan (8-inch works well) to create a crust. Use the back of a spoon or a flat-bottomed glass to compact it tightly.
Place the crust in the freezer while preparing the filling to let it set.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
Add the vanilla extract and continue to mix.
In a separate bowl, whip the chilled heavy cream until stiff peaks form. This step helps give the cheesecake a light, airy texture.
When folding the whipped cream into the cream cheese mixture, be gentle and don't overmix. You want to maintain the airiness that the whipped cream provides.
Stir in the strawberry puree to give the filling a beautiful pink hue and fruity flavor.

Step 3: Assemble the Cheesecake

Take the crust out of the freezer and spoon the cheesecake filling over it. Spread it evenly using a spatula to smooth the top.
Cover the pan with plastic wrap and refrigerate for at least 4-6 hours (or overnight for best results).

Step 4: Prepare the Strawberry Topping

In a small saucepan over low heat, combine the sliced strawberries, powdered erythritol, and lemon juice. Cook for 5-7 minutes until the strawberries break down and form a syrupy sauce.
Let the topping cool completely before drizzling it over the chilled cheesecake.

Step 5: Serve and Enjoy

Once the cheesecake has fully set, release it from the springform pan. Slice into 8 servings and top each piece with the strawberry sauce. Prepare to fall in love with every creamy, fruity bite!

Macros and Nutritional Information (Per Serving)

Serving Size: 1 slice (1/8 of the cheesecake)
Calories: 320
Fat: 28g
Protein: 7g
Total Carbs: 7g
Fiber: 3g
Net Carbs: 4g

Preparation Time

Prep Time: 15 minutes
Chill Time: 4-6 hours (or overnight)
Total Time: ~6 hours 15 minutes

Additional Tips for Success

Room Temperature Cream Cheese: Ensure your cream cheese is softened to avoid lumps in the filling.
Whip the Cream Well: This step is crucial for a fluffy cheesecake texture.
Customizable Toppings: Swap strawberries for other low-carb fruits like raspberries or blackberries.
Use a Springform Pan: It makes releasing the cheesecake much easier. If you don’t have one, line a regular pan with parchment paper for easy removal.
Make Ahead: This cheesecake can be made a day in advance, making it perfect for parties or gatherings.

Common Questions (FAQs)

1. Can I use frozen strawberries?

Yes, but thaw them first and drain any excess liquid to avoid a watery puree or topping.

2. How long can I store this cheesecake?

Keep it refrigerated in an airtight container for up to 5 days. You can also freeze it (without the topping) for up to 1 month.

3. What other sweeteners can I use?

Monk fruit or stevia are great alternatives to erythritol. Just adjust the quantity to taste, as sweetness levels vary.

4. Is this recipe nut-free?

Unfortunately, almond flour is essential for the crust, but you can experiment with sunflower seed flour as a substitute.

Friendly Ending

There you have it—an easy, creamy, and delicious No-Bake Keto Strawberry Cheesecake that’s bound to impress everyone at the table. It’s proof that following a keto lifestyle doesn’t mean missing out on indulgent desserts. I’d love to hear how yours turns out, so feel free to share your cheesecake success story in the comments below!

If you’re hungry for more keto dessert ideas, check out these recipes:

Keto Chocolate Avocado Mousse – A creamy, chocolatey treat that’s packed with healthy fats.
Keto Lemon Bars – A zesty dessert perfect for refreshing your palate.
Keto Peanut Butter Fudge – A rich and satisfying sweet for peanut butter lovers.

Enjoy every bite and happy keto cooking! 🧁🍓